Slice Bake Chocolate Chip Cookies Recipes

Steps:

• Preheat oven to 350°F.
• Grease or line 2-3 cookie sheets with parchment paper.
• In a large bowl, stir together flour, baking soda and salt.
• In another large bowl, cream the butter and sugars, then add the water and vanilla. Mix until just combined.
• Add eggs to the butter mixture and mix them lightly.
• Stir in the flour mixture. When flour is mixed in, fold in the chocolate chips.
• Drop 2 tablespoonfuls of the cookie dough 2-inches apart onto prepared cookie sheets. Make sure the cookie sheets are well greased. I like to use parchment paper.
• Bake for 12-17 minutes or until the edges and centers of the cookies are golden brown.
• Remove from oven and allow to cool on wire racks.

Steps:

• Combine flour, dry pudding mix and baking soda. Beat butter and sugar in large bowl with mixer until light and fluffy. Blend in egg, chocolate and vanilla. Gradually beat in flour mixture.
• Shape dough into 2 (6-inch) logs. Roll, 1 at a time, in nonpareils until evenly coated. Wrap individually in plastic wrap. Refrigerate 1 hour or until firm.
• Heat oven to 350ºF. Cut each roll into 27 slices. Place, 2 inches apart, on parchment-covered baking sheets.
• Bake 8 to 10 min. or until cookies are slightly firm to the touch. Cool 1 min. on baking sheets. Remove to wire racks; cool completely.

Steps:

• In small bowl, mix oats, flours, baking powder, baking soda and salt with whisk; set aside. In large bowl, beat butter, brown sugar and granulated sugar with electric mixer on medium speed until fluffy. Beat in egg and vanilla. Gradually add oat mixture, beating on low speed just until combined. Stir in chocolate chips and nuts.
• Shape dough into 16x1 1/2x1 1/2-inch log; wrap in plastic wrap. Refrigerate 1 hour or until firm.
• Heat oven to 350°F. Unwrap dough. Using serrated knife, cut dough into 1/2-inch slices. Place 2 inches apart on ungreased cookie sheet.
• Bake 9 to 11 minutes or just until edges are golden. Cool 2 minutes; remove from cookie sheet to cooling rack.

Steps:

• Cut four 14 inch by 12 inch pieces of waxed paper and set aside. Cut four 14 inch x 12 inch pieces of heavy duty aluminum foil and set aside.
• In a large mixing bowl cream together the butter and sugars; beat in vanilla and eggs until light and fluggy.
• In a large container mix together the flour, salt and baking soda; gradually add the flour mixture into egg mixture until blended.
• Stir in chocolate chips and nuts; divide the mixture into 4 equal pieces, with lightly floured hands shape each into a 8 to 10 inch roll.
• Wrap each in sheets of waxed paper and then in a piece of heavy duty aluminum foil.
• Label and date each package, place in freezer. These will keep for 6 months in the freezer.
• To prepare the cookies: Preheat oven to 350 degrees, cut frozen dough into 1 inch thick slices and cut each slice in fourths.
• Arrange cut pieces on an ungreased cookie sheet about 1 1/2 inches apart; bake 10 minutes or until lightly browned around the edges.
• Allow to cool slightly on the cookie sheets then transfer to wire racks to finish cooling.

Steps:

• Cream together the butter and sugars.
• Beat in vanilla and eggs.
• Stir in dry ingredients.
• Add chocolate chips.
• Divide into four balls.
• Roll each into an 8 to 10 inch roll.
• Wrap in waxed paper, then put in a freezer bags.
• Freeze.
• When needed pull out of the freezer, slice and bake at 350 degrees for 10 minutes.

Steps:

• Beat together butter, brown sugar and powdered sugar.
• Add eggs and vanilla and mix well.
• Combine flour and baking soda and add.
• Stir in chocolate chips and walnuts.
• Mold dough into 4 12" logs and wrap in plastic wrap.
• Store in refrigerator for at least an hour or longer, if desired.
• Preheat oven to 350°.
• Cut dough into 1/2" thick slices and place on baking sheet.
• Bake for about 8 minutes or until golden brown.

Steps:

• In a large bowl, cream butter and confectioners' sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine the flour, cocoa and baking powder; gradually add to creamed mixture and mix well. Stir in pecans. , Shape into four 6-in. logs; wrap and refrigerate for 2 hours or until firm. , Unwrap the dough and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 10-12 minutes or until firm. Remove to wire racks to cool., In a microwave, melt semisweet chocolate chips; stir until smooth. Drizzle over cookies. Repeat with white chips. Let stand until set. Store in an airtight container.

Steps:

• In a bowl, cream shortening and sugars. Add eggs and vanilla. Combine flour, salt and baking soda; add to the creamed mixture and mix well. Fold in 1-1/2 cups "extras". Shape into a 15x2-in. roll; wrap tightly with plastic wrap. Chill 2 hours or up to 1 week. , To bake, cut into 1/2-in. slices. Place 3 in. apart on ungreased baking sheets. Bake at 350° for 10 minutes. Cool 5 minutes; remove to wire racks.

Steps:

• Cream butter, Nutella and sugars until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Stir in chips., Divide dough in half. Roughly shape each portion into a 12-in. roll along the edge of a 12x12-in. sheet of waxed paper. Tightly roll waxed paper over dough, using it to mold the dough into a smooth roll. Place wrapped rolls in airtight containers. Freeze until firm, about 1 hour. , Preheat oven to 375°. Unwrap and cut dough crosswise into 1/2-in. slices. Place 2 in. apart on ungreased baking sheets. Bake until lightly browned, 10-12 minutes. Remove from pans to wire racks to cool.